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KMID : 1007520000090040199
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Food Science and Biotechnology
2000 Volume.9 No. 4 p.199 ~ p.203
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Antioxidative Flavonoids from the Garlic (Allium sativum L.) Shoot
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Choi, Sang Won
Chung, Shin Kyo/Kim, Mi Yeon
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Abstract
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Two antioxidative compounds from garlic (Allium sativum L.) shoot were isolated and identified. The antioxidative activities were measured through DPPH radical scavenging, 2-deoxyribose oxidation, and ferric thiocyanate method. The EtOAc fraction from methanol extracts of garlic shoot showed high antioxidative activity and was isolated using XAD-2 column chromatography. Of all XAD fractions, 70% methanol fraction showed the strongest antioxidative activity. Two antioxidative compounds from a 70% MeOH fraction were isolated and purified through Sephadex LH-20 column and prep-HPLC. With the analyses of UV, IR, ¹H-NMR, ^(13)C-NMR and EI-MS, compounds 1 and 2 were identified as kaempferol-3-O-β-D-glucopyranose and isorhamnetin-3-O-β-D-glucopyranose, respectively.
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